Eggs, cheese, and veggies. Simple and delicious ingredients that come together to create a meal that is perfect for any time of day. Most people think of eggs as solely a “breakfast food.” If you’ve never had breakfast for dinner – let me introduce you to my quick and easy, cheesy frittata.
This frittata comes together quickly with minimal prep work, making it a perfect weeknight meal option. It’s also a great way to use up some of the leftover items in your fridge, or any veggies that are on their last few days.
I usually make a frittata for dinner a few times a month, and they are always slightly different, based on what I currently have in my fridge. That’s what I love so much about this recipe – it’s a base for whatever you have available to add into it. You don’t even have to go shopping for this meal – it’s great!
The only 2 things you have to make sure you have are 1) Eggs, and 2) a skillet that can go in the oven (no rubber handles, please!) I use a 10″ cast iron enamel skillet for this recipe.
Ingredients:
- 8 Eggs
- 3 oz goat cheese
- 1/4 cup parmesean cheese
- 1/4-1/2 cup of each veggie of choice. As you can see, I chose spinach, onions, mushrooms, green peppers, tomatoes, and leftover roasted potatoes.
- 1/4 cup green olives
- 2 Tbs olive oil
Directions:
Heat 2 Tbs olive oil in an oven safe skillet over medium heat. Add in onions, peppers, and mushrooms and saute for 5 minutes. Whisk the eggs together in a separate bowl with salt & pepper. Add remaining items to the skillet (spinach, tomatoes, potatoes, and olives). Mix all ingredients together and spread them evenly in the pan.
Carefully pour the egg mixture over the veggies. Break apart the goat cheese and sprinkle over the top, then top with parmesean cheese. Bake at 350 for 12 minutes.
Tips:
- Like I said, you can use whatever you have on hand. I used leftover roasted potatoes in this particular frittata, but you could also throw in leftover rice or pasta.
- The olives give a really nice briny bite. If you wanted to add a bit of spice, you could substitute chopped pepperoncini.
- I’m not saying it has to be goat cheese, but it has to be goat cheese. Just kidding! Feta cheese would also be a great option in place of the goat cheese.
- I usually serve with a few dashes of hot sauce and some crusty bread.
If you try this recipe, let me know what you decided to add to yours and how it turned out!
